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I’ve posted these little guys before, but they’re one of my favorite summertime snacks, so I couldn’t help myself from sharing them again this year. Nearly every weekend I pick them up from JBG at the farmers market. If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one.

Sometimes I roast them simply – with just some soy sauce and sesame oil. This time I made a few dipping sauce options.

These sauce recipes will make more than you will need for the peppers. The leftover basil yogurt was especially good on toasted grainy bread. The leftover peanut sauce – I thinned with a splash of soy sauce and sriracha and tossed it with cold rice noodles.

Peanut Sauce: In a small bowl, stir together the ingredients for the peanut sauce. Taste and adjust. Depending on the thickness of your peanut butter, you may have to add a bit of warm water to thin it out.

Yogurt Sauce: In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).

For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.

I love shishito peppers! We had them as an appetizer at Nobu here in LA and they served them with lemon wedges. I just picked up a few baskets at the farmers market today so I think that I will try them with the sesame and dipping sauces. Thanks for sharing.:)

These peppers are loaded with vitamins A and C so a great healthy appetizer or snack or light lunch or . . . anytime. The sauces look fantastic. I will be on the lookout at the farmers’ market this weekend for sure! Thanks!

I love them too! My husband and I had them for the first time last summer at an amazing new restaurant in Kennebunkport Maine called “Earth”. They were little tiny ones that were from a local organic farm. We asked how they were prepared and it was simply a toss of olive oil and a sprinkle of salt and under the broiler for a minute or two. We instantly fell in love! Thanks for reminding me – I’m going to go out and buy some. And I love the idea of those yummy dipping sauces to serve along side.
Lisa